The usual rounds are replaced by breakfast, lunch and dinner; coffee cake and cream-filled chocolate eggs for breakfast; fish dishes for lunch; divine dinner basket.
The chefs discover that they will be competing with three baskets of leftovers; the first basket has restaurant takeout containers; leftover bacon in the dessert round.
Every basket has a little bit of an Australian slant to it; in the first round, lamb ribs; the settings on the ice cream machine trip up one of the finalists.
Presentation is key as the judges compare shrimp and chickpea dishes; baklava in the entree round; the chefs must use salt pearls in their dishes.
The first basket contains falafel mix and date paste; in the entree round, the chefs must work with a fish that is new to them; cookies in the dessert round.
The chefs' appetizer baskets contain sweetbreads; the entree round baskets hold a strong spice blend; chocolaty, salty, and fruity desserts.
Two fishy ingredients are featured in the appetizer basket; spiny leaves and beef kidneys must be combined; the dessert basket contains figs and lemon verbena.
Baseball stadium chefs look for a home run; the first basket contains Italian sausage; the second round basket features a beautiful flank steak.
The chefs must utilize ramen in a creative way in their appetizer dishes; the entree round features an offal surprise; a New England treat in the dessert basket.
Banana blossoms are in the first basket of the competition; a very stinky ingredient; a colorful, fun ingredient.
The appetizer basket contains vegan franks and three other meatless ingredients; a blender mystery in the entree round; a green soda and Russian sweet in the dessert baskets.
The first basket contains a French delicacy and some fine fungi; the entree round includes little beans and big pork chops; a finalist attempts to take cheese and use it in an ice cream.